Chewy Cherry Chocolate Chunk Cookies
These Chewy Cherry Chocolate Chunk Cookies are a delightful mix of sweet and tart, chewy and crunchy!
Servings: 24 servings
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1.75 cups all-purpose flour
- 0.5 teaspoon salt
- 1 cup coarsely chopped white chocolate
- 1 cup coarsely chopped milk chocolate
- 1 cup dried tart cherries
- 1 cup coarsely chopped pecans (roasted is preferred)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for your cookies.
- In a large mixing bowl, combine the room temperature butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the mixture and mix until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the coarsely chopped white chocolate, milk chocolate, dried tart cherries, and pecans for even distribution.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer-safe container for up to three months.
- For a nut-free version, replace pecans with sunflower seeds.